Real Ceylon cinnamon is the most sought after variety and will bring a warm sweetness to tea, coffee, mulled wine and punch. It can also be grated over your desserts, poultry, game and rabbit dishes.
Timiz pepper releases intense aromas of tobacco and resin. It will enliven your chicken liver terrines, fresh goat’s cheese with olive oil and fresh herbs, and bitter chocolate desserts.
This freeze-dried green pepper from Madagascar, is slightly spicy with a cool taste and will enhance your poultry, sauces and exotic dishes.
Ideal for steak with green pepper sauce !
The sweet and juicy flesh so characteristic of pears goes wondrously with the animal notes of white Penja pepper and will enchant all your poultry and blue cheese. Truly divine with foie gras!